Meatless Stuffed Peppers

By now, most people have had stuffed bell peppers. It's a classic and I, like a lot of other people, grew up eating it regularly and enjoying it greatly. It would usually be filled with a mixture of ground beef and vegetables similar to a meatloaf and paired with mashed potatoes, another favorite of mine. 

These days, I don't make mashed potatoes as often as I now turn to healthier options for cooking my potatoes, like roasting. But however you like them, they will make a great side with these delicious Meatless Stuffed Peppers and since we are leaving out the meat you can probably afford a few extra calories!

These are a great dish for those nights when you want a leaner, lighter dinner and don't feel like eating meat or if you or your friends and family are vegetarians. But don't worry carnivores, this dish is loaded with savory goodness so you won't miss your precious meat, especially if you pair these with the Roasted Potatoes and Mushroom Gravy from the picture above. 

 Meatless Stuffed Peppers

Ingredients

4 ea Bell Peppers

8 oz Spinach finely chopped

1 ea Leek diced

1 cup Quinoa cooked

3 cloves Garlic minced

1/2 cup Mozzarella Cheese shredded

1/4 cup Parmesan/Romano/Other Italian cheese shredded

1 Tbs Worcestershire Sauce

1 tsp Ancho Chili Powder

1/2 tsp Smoked Paprika

1/2 tsp Oregano dried

2 ea Eggs

Directions

Preheat oven to 375 degrees F. Cut tops off of bell peppers, removing the core and seeds and reserving the tops for later, and place in baking dish. Mix together all other ingredients in a bowl. Stuff filling into peppers and replace the tops. Bake for 35-40 minutes.

Tags: Vegetarian